Dawn Lauria
New London,WI
Summary
Dynamic Dining Services Supervisor with a proven track record at Theda Care Hospital, excelling in food safety compliance and team leadership. Enhanced operational efficiency through innovative inventory management, reducing waste significantly. Recognized for exceptional customer service and problem-solving skills, fostering a collaborative environment that drives team success and guest satisfaction.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Dining Services Supervisor- Managed 72 Employees
Theda Care Hospital
01.2023 - 11.2025
- Supervised daily dining operations, ensuring compliance with safety and sanitation standards.
- Trained staff on food service protocols and customer service excellence for hospital standards.
- Managed inventory levels, coordinating efficient supply ordering and cost control measures.
- Implemented process improvements to enhance workflow efficiency and reduce wait times.
- Developed training materials to facilitate onboarding of new team members.
- Fostered a collaborative environment, encouraging teamwork among dining services personnel.
- Resolved customer complaints swiftly, maintaining high satisfaction levels in dining experiences.
- Conducted regular performance evaluations to identify areas for staff development and improvement.
- Assisted with catering events, planning menus, coordinating food preparation, and supervising service staff.
- Evaluated employee performance, providing constructive feedback for continuous improvement.
- Maintained clean, safe, and hazard-free work environment.
- Conducted regular inspections of equipment, ensuring proper maintenance for reliable performance during peak hours.
- Supervised wait staff during meal service.
- Boosted team morale through recognition programs that rewarded exceptional work ethic and dedication to service excellence.
- Ensured all employees adhered to strict hygiene guidelines, protecting guests from potential health hazards related to food handling or preparation practices.
- Handled customer complaints professionally, resolving issues promptly to maintain high levels of satisfaction.
- Managed vendor relationships for cost-effective procurement of quality ingredients and supplies for the dining facility.
- Enhanced customer satisfaction by focusing on quality service and timely food delivery in the dining area.
- Implemented innovative strategies to reduce wait times during busy periods while maintaining impeccable service standards.
- Reduced labor costs through efficient scheduling practices, balancing staffing needs with budget constraints.
- Coordinated dining service with other departments.
- Improved overall efficiency by implementing standard operating procedures for daily tasks in the dining area.
- Trained, managed and scheduled dining staff, distributing hours, and assignments to leverage strengths of individual team members.
- Monitored food inventory and supplies to prevent waste.
- Monitored food preparation, production, and plating for quality control.
- Controlled food costs and managed inventory.
- Directed food preparation and cooking activities to meet health and safety standards.
- Planned routine upkeep of kitchen equipment and facilities for safe and efficient operations.
Kitchen Manager
Waupaca County Jail
01.2017 - 12.2022
- Supervised kitchen staff to ensure adherence to safety and sanitation protocols.
- Developed and implemented efficient inventory management processes to reduce waste.
- Coordinated daily food preparation schedules, optimizing workflow and service speed.
- Trained new employees on kitchen operations and equipment usage for improved performance.
- Monitored food quality standards and adjusted recipes to enhance customer satisfaction.
- Streamlined ordering procedures, increasing accuracy in supply procurement by 20%.
- Conducted regular inspections of kitchen equipment, ensuring optimal functionality and compliance.
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
- Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.
- Increased overall profitability with effective budget management, including cost control strategies for purchasing and labor expenses.
- Calculated prices of ingredients to monitor food costs and control expenses.
- Evaluated employee performance regularly, addressing any skill gaps or growth opportunities through ongoing training initiatives.
- Conducted regular performance evaluations for direct reports to help identify areas for improvement as well as recognizing successes and contributions.
- Streamlined kitchen operations through regular equipment maintenance checks, minimizing downtime due to malfunctions or repairs.
- Reduced food waste significantly, carefully managing inventory and implementing sustainability practices.
- Resolved conflicts within kitchen team promptly, maintaining positive and productive work environment.
- Improved customer satisfaction with timely and accurate food delivery.
- Continuously updated kitchen equipment and technology to improve cooking efficiency and food quality.
- Maintained meticulous records of health inspections, consistently achieving high scores.
- Enhanced kitchen efficiency by streamlining meal preparation processes.
- Streamlined ordering process, minimizing errors and increasing kitchen productivity.
- Developed and maintained high standard of kitchen hygiene, ensuring compliance with health and safety regulations.
- Implemented customer feedback system to gather insights and improve dining experience.
- Collaborated with management to develop strategies for increasing restaurant profitability.
- Managed scheduling and payroll for kitchen staff, ensuring optimal staffing levels during busy periods.
- Oversaw food preparation and monitored safety protocols.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Motivated staff to perform at peak efficiency and quality.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Maximized quality assurance by completing frequent line checks.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
Kitchen Manager
House of Corrections
01.2016 - 01.2019
- Collaborated with front-of-house staff to enhance communication and improve overall dining experience.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Enhanced customer satisfaction with attentiveness to dietary restrictions and allergen concerns in menu offerings.
- Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
- Fostered a collaborative working environment among diverse teams of chefs, line cooks, prep cooks, dishwashers, and other support staff.
- Conducted regular training sessions on food safety and allergen awareness, enhancing staff knowledge and customer trust.
- Boosted team morale and performance through effective leadership and training programs.
- Fostered culture of continuous improvement, encouraging staff to contribute ideas for operational enhancements.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Purchased food and cultivated strong vendor relationships.
- Coordinated with catering staff to deliver food services for special events and functions.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Supervised kitchen staff to ensure adherence to safety and sanitation protocols.
- Developed and implemented efficient inventory management processes to reduce waste.
- Coordinated daily food preparation schedules, optimizing workflow and service speed.
- Trained new employees on kitchen operations and equipment usage for improved performance.
- Monitored food quality standards and adjusted recipes to enhance customer satisfaction.
- Streamlined ordering procedures, increasing accuracy in supply procurement by 20%.
- Conducted regular inspections of kitchen equipment, ensuring optimal functionality and compliance.
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
- Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.
- Increased overall profitability with effective budget management, including cost control strategies for purchasing and labor expenses.
- Evaluated employee performance regularly, addressing any skill gaps or growth opportunities through ongoing training initiatives.
- Streamlined kitchen operations through regular equipment maintenance checks, minimizing downtime due to malfunctions or repairs.
- Reduced food waste significantly, carefully managing inventory and implementing sustainability practices.
- Resolved conflicts within kitchen team promptly, maintaining positive and productive work environment.
- Maintained meticulous records of health inspections, consistently achieving high scores.
- Enhanced kitchen efficiency by streamlining meal preparation processes.
- Streamlined ordering process, minimizing errors and increasing kitchen productivity.
- Developed and maintained high standard of kitchen hygiene, ensuring compliance with health and safety regulations.
- Managed scheduling and payroll for kitchen staff, ensuring optimal staffing levels during busy periods.
- Oversaw food preparation and monitored safety protocols.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Motivated staff to perform at peak efficiency and quality.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Maximized quality assurance by completing frequent line checks.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
Corrections Food Service Leader
Department of Corrections
01.2012 - 01.2018
- Oversaw daily food service operations, ensuring compliance with health and safety standards.
- Trained and mentored staff on food preparation techniques and customer service excellence.
- Implemented inventory management systems to optimize stock levels and reduce waste.
- Developed and maintained positive relationships with vendors for quality supply management.
- Maintained a clean and organized work environment, ensuring compliance with health and safety regulations.
- Supervised and trained 72 personnel in high-quality operations.
- Interacted with 1,000 customers per day regarding inquiries and complaints, resulting in 55% positive customer feedback.
- Provided exceptional customer service by promptly addressing concerns and resolving any issues that arose during shifts.
- Managed inventory levels to minimize waste while maintaining adequate supplies for daily operations.
- Worked closely with the management to develop and implement staff training programs, leading to higher levels of employee satisfaction and improved service quality.
- Monitored temperatures on serving line and refrigerator equipment to promote proper food storage and safety.
- Prepared in-store analytics on wastage, customer turnover, product matrix distribution and labor.
- Streamlined food preparation processes to reduce wait times and ensure timely delivery of orders.
- Monitored food safety practices and enforced adherence to established policies, ensuring a consistently safe dining experience for customers.
- Supervised food presentation and plating to enhance visual appeal.
- Served consistent portions following recipes and control standards.
- Controlled expenses and boosted profitability by managing food and labor costs.
- Monitored food inventory and supplies to prevent waste.
- Monitored food preparation, production, and plating for quality control.
- Controlled food costs and managed inventory.
- Directed food preparation and cooking activities to meet health and safety standards.
- Planned routine upkeep of kitchen equipment and facilities for safe and efficient operations.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Strictly followed sanitation and food safety guidelines as required by regulatory agencies and company.
- Learned other teammates' work tasks to train as backup.
- Prevented food spoilage by monitoring dates, rotating stock, and following proper storage procedures.
- Operated dishwashing and sanitizing equipment according to manufacturer instructions.
Food Service Assistant
Veterans Hospital
01.2015 - 01.2017
- Assisted with food preparation and presentation, ensuring quality and adherence to safety standards.
- Maintained cleanliness and organization of kitchen and dining areas, promoting efficient workflow.
- Supported inventory management by tracking stock levels and assisting with ordering supplies.
- Collaborated with team members to deliver exceptional customer service in fast-paced environments.
- Trained new staff on operational procedures and safety protocols to enhance team performance.
- Monitored food safety practices, ensuring compliance with health regulations and guidelines.
- Adhered to safe work practices, food safety regulations, and corporate guidelines.
- Completed daily tasks such as dishwashing, trash removal, and restocking while adhering to established safety protocols.
- Enhanced patients satisfaction by providing friendly and efficient service during meal times.
- Ensured compliance with health regulations through frequent cleaning and sanitation practices within the food preparation area.
- Maintained proper food storage procedures, reducing waste and ensuring optimal freshness for all menu items.
- Contributed to team success by proactively assisting coworkers during peak hours or covering shifts when needed.
- Assisted in maintaining a clean and sanitary dining environment for the comfort of patrons.
- Adhered to all safety regulations regarding food handling and preparation, ensuring a healthy and enjoyable dining experience for patients.
- Prepared fresh, appetizing meals according to dietary guidelines and menu specifications.
- Collaborated with kitchen staff to ensure timely delivery of food orders, resulting in a positive dining experience.
- Provided exceptional customer service, addressing concerns or issues promptly to maintain loyalty and satisfaction.
- Implemented portion control measures consistently during meal prep, minimizing waste while satisfying guest expectations.
- Quickly resolved any customer complaints regarding food quality or service through prompt communication with kitchen staff or management as appropriate.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Strictly followed sanitation and food safety guidelines as required by regulatory agencies and company.
- Learned other teammates' work tasks to train as backup.
- Replenished condiments, beverages, and supplies while maintaining cleanliness of service areas.
- Developed and maintained positive relationships with customers to enhance service.
- Prepared and served various food and drink items to customer specifications in fast-paced environments.
- Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
- Prevented food spoilage by monitoring dates, rotating stock, and following proper storage procedures.
- Operated dishwashing and sanitizing equipment according to manufacturer instructions.
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Set up and broke down food service lines quickly to maintain service flow.
- Followed food safety practices and sanitation guidelines.
- Monitored food temperature, discarding items not stored correctly.
- Trained new staff on food preparation and safety procedures.
- Loaded dishes, glasses and tableware into dishwashing machines.
- Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
- Maintained composure and work quality while under stress.
- Maintained high personal grooming standards and uniform presentation.
- Prepared sandwiches, salads and other specialty items according to customer specifications.
- Reduced kitchen accidents by maintaining high standards of cleanliness and organization.
- Assisted in setting up and breaking down kitchen stations.
- Stocked and rotated food items according to expiration dates.
- Sanitized pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies.
- Pushed, pulled and transported large loads and objects.
- Operated food slicers, grinders and chopper in accordance with safety guidelines.
- Lifted and carried heavy materials.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
Education
No Degree - Dietitian
UW Steven Point
Steven Point Wi01.2020
Skills
- Food preparation
- Sanitation standards
- Food presentation
- Waste reduction
- Ordering supplies
- Nutrition
- Allergy awareness
- Menu planning
- Special diets
- Employee evaluation
- Food safety
- Team management
- Operations management
- Employee scheduling
- Event management
- Supply ordering
- Sales promotion
- Strong leadership
- Teamwork and collaboration
- Problem-solving
- Time management
- Attention to detail
- Multitasking ability
- Critical thinking
- Organizational skills
- Team leadership
- Active listening
- Effective communication
- Decision-making
- Relationship building
- Safety procedures
- Operational efficiency
- Safety training
- Cooking
- Nutritional knowledge
- Conflict resolution
- Kitchen equipment operation and maintenance
- Food safety compliance
- Inventory management
- Continuous improvement
- Performance evaluation
Certification
Serv Safe
M.O.A.B Instructor
Timeline
Dining Services Supervisor- Managed 72 Employees
Theda Care Hospital
01.2023 - 11.2025
Kitchen Manager
Waupaca County Jail
01.2017 - 12.2022
Kitchen Manager
House of Corrections
01.2016 - 01.2019
Food Service Assistant
Veterans Hospital
01.2015 - 01.2017
Corrections Food Service Leader
Department of Corrections
01.2012 - 01.2018
No Degree - Dietitian
UW Steven Point